Southwest Salsa Burgers

(originally made 4/2011- the recipe has since been updated on the Cooking Light site)
These were awesome.   I don't normally put cheese on my burgers, and what I had on hand was a mexican blend shredded cheese, so I used a little of that.  I grilled these outside, since the snow is finally melted   :)     My lettuce was not pretty so I added it after I'd taken the pictures and I did not have any tomatoes.  

* Exported from MasterCook *

                         Southwest Salsa Burgers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  finely chopped shallots
     3/8      teaspoon  salt
     1/4      teaspoon  ground chipotle chile pepper
     1/8      teaspoon  black pepper
  1              pound  lean ground round
     1/4           cup  refrigerated fresh salsa -- divided
                        Cooking spray
  4             slices  Monterey Jack cheese -- (1-ounce)
  4                     Boston lettuce leaves
  4                     hamburger buns -- (1 1/2-ounce) toasted
  8                     tomato slices -- (1/8-inch-thick)

1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Yield: 4 servings (serving size: 1 burger)




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